Simple Stuffed Roast Peppers

Introduction

These are so handy because they’re great as a vegetarian option or as a side dish with chicken and fish. I love them cold, sliced on lentils or a salad. Or even as a starter, with the option of some fried pancetta on top.

Serves 4 adults

Easy

Prep time: 15 min

Cook time: 45 min

Total time: 1 h

Ingredients

4

red peppers, halved and deseeded

4

large tomatoes

2

garlic cloves, crushed

anchovy fillets, optional (1 for each adult’s pepper-half)

olive oil

100g

goat’s cheese

a few

fresh basil leaves, torn

Instructions

Pre-heat your oven to 180°C (fan), 200°C, gasmark6 and place the pepper halves on a lightly oiled roasting tray.

Then skin the tomatoes by immersing them in a bowl of boiling water for 5 minutes. Remove and, using a tea towel, rub off the skins. (Frankly, I am lazy and often leave the skins on.)

Quarter the tomatoes and divide them and the garlic between the pepper halves.

If using, roughly chop the anchovies and add 1 fillet per half pepper.

Generously dribble olive oil over and into the peppers (about a dessert spoonful
each). Bake for 45 minutes in total, but 10 minutes before they come out, crumble in the goat’s cheese and torn-up basil leaves.

Babies and kids: Be careful: they come out of the oven very hot, so let them sit for a bit before little mouths taste them.

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This recipe is featured in

Who's the author? Fay Ripley is an actress, recipe author and mum to a growing, hungry family.

What's it about? This book offers suggestions and inspiration to feed your family, all of your family. It's there to get you in the swing so that you can find 15 minutes to knock up something that you're proud to see them eat. The idea is to cook food…